The basic principles of intermediate-moisture foods
Intermediate Moisture Foods (IMF) can be regarded as being moist enough (20-30 % moisture) to be "ready-to-eat" and yet dry enough to be shelf stable. It is one of the oldest preserved foods of man, but recently there occured a revial of interest in them. Modern IMF are based on lowering o...
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| Format: | Article |
| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=880 |
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| author | Nazif Anıl |
| author_facet | Nazif Anıl |
| author_sort | Nazif Anıl |
| collection | DOAJ |
| description | Intermediate Moisture Foods (IMF) can be regarded as being moist enough (20-30 % moisture) to be "ready-to-eat" and yet dry enough to be shelf stable. It is one of the oldest preserved foods of man, but recently there occured a revial of interest in them. Modern IMF are based on lowering of water activity through addition of humectants; addition of myostatic and bacteriostatic agents and incorporation of additional chemicals to improve stability and organoleptic properties. The most outstanding chemicals added for this purpose are glycerol, propylen glycol, K sorbate and salt. As the level of A<sub>w</sub> decreases the proliferation of microorganisms in foods suppresses and below A<sub>w</sub> 0.65 the growth becomes practically impossible. |
| format | Article |
| id | doaj-art-1e91859ed294456da2bdab506f241246 |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-1e91859ed294456da2bdab506f2412462025-01-03T01:36:53ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-195341393409880The basic principles of intermediate-moisture foodsNazif AnılIntermediate Moisture Foods (IMF) can be regarded as being moist enough (20-30 % moisture) to be "ready-to-eat" and yet dry enough to be shelf stable. It is one of the oldest preserved foods of man, but recently there occured a revial of interest in them. Modern IMF are based on lowering of water activity through addition of humectants; addition of myostatic and bacteriostatic agents and incorporation of additional chemicals to improve stability and organoleptic properties. The most outstanding chemicals added for this purpose are glycerol, propylen glycol, K sorbate and salt. As the level of A<sub>w</sub> decreases the proliferation of microorganisms in foods suppresses and below A<sub>w</sub> 0.65 the growth becomes practically impossible.http://eurasianjvetsci.org/pdf.php3?id=880 |
| spellingShingle | Nazif Anıl The basic principles of intermediate-moisture foods Eurasian Journal of Veterinary Sciences |
| title | The basic principles of intermediate-moisture foods |
| title_full | The basic principles of intermediate-moisture foods |
| title_fullStr | The basic principles of intermediate-moisture foods |
| title_full_unstemmed | The basic principles of intermediate-moisture foods |
| title_short | The basic principles of intermediate-moisture foods |
| title_sort | basic principles of intermediate moisture foods |
| url | http://eurasianjvetsci.org/pdf.php3?id=880 |
| work_keys_str_mv | AT nazifanıl thebasicprinciplesofintermediatemoisturefoods AT nazifanıl basicprinciplesofintermediatemoisturefoods |